This is one of our most beloved cookies at the bakery and we've adjusted the recipe so that you can bake them at home! Ensure that the tahini is well stirred and depending on the consistency of the batter, you may need to add more olive oil in order to achieve a cookie that is easy to scoop without crumbling.
Vegan Chocolate Tahini Cookies
3 1/2 cups (485g) Flourist Whole Grain Red Fife Flour
3 tbsp (10g) brewed espresso or coffee
1 cup (150g) brown sugar
1 cup (200g) sugar
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup (110g) olive oil
1/2 + 1/3 cup (200 g) tahini, well stirred
1/2 cup (110g) water
1 1/2 cup (250g) chocolate, roughly chopped
Sesame seeds for sprinkling
Preheat oven to 350°F and line baking sheets with parchment paper.
In a medium mixing bowl, combine all the dry ingredients together: Flourist Whole Grain Red Fife Flour, espresso, both sugars, salt, baking soda and cinnamon. Set aside.
In the bowl of a standing mixer or with handheld beaters, beat together olive oil, tahini and water until fully combined and creamy. Gradually add dry ingredients until just combined, then add chopped chocolate. If batter seems crumbly and dry, add 1 tbsp olive oil or as needed until it comes together.
Scoop batter directly on to the prepared baking sheets and flatten slightly, sprinkle with sesame seeds and bake for 10-12 minutes, until edges are golden, rotating baking sheets halfway through.
This recipe is flexible and will yield 20-24 cookies depending on the size of each cookie.
*This recipe has been updated to indicate the 1/2 cup olive oil as 110g and not 200g as originally listed.